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220g Unsalted Butter
6 Shallots, Peeled and Chopped
2 Cloves of Garlic, Peeled and Crushed
450g Fresh Chicken, Duck or Goose Livers, or a mix of each
4 Tbsp Brandy
2 Tsp Sherry
4 Tsp Madeira
2 Tbsp Olive Oil
200g Clarified Butter To Seal
Salt & Pepper

Method:

Fry shallots and garlic in the olive oil, then add the livers and fry very quickly over a high heat. Add alcohols and flame them very quickly. Throw in the butter that has been softened and chopped into cubes. Add salt & pepper.

Remove from the heat and liquidise thoroughly until smooth. Pour into a pretty pot you can bring to the table, smooth the surface and seal with the butter. Refrigerate.

Serve with a great heap of melba toast.

There’s nothing like a bit of sparkle to put people in the party mood and this classic champagne cocktail from the Jazz Age is a fantastic welcome drink.

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350ml Gin
150ml Lemon Juice
70ml Sugar Syrup
1 Litre Chilled Champagne or Other Sparkling Wine
Thin Piece of Lemon Zest Peel To Garnish

Method:

Mix all the ingredients in a jug just before serving (that way you preserve the fizz) and then pour into flutes as needed. In between, keep it in the fridge as this drink needs to be icy cold. 

"I often find mocktails rather sweet and bland, so I’ve used tonic water in this drink to give it a more grown-up, bitter edge. The cape gooseberry garnish is fun and also stops the cocktails and mocktails getting mixed up." - Alice Lascelles, author of Ten Cocktails: The Art of Convivial Drinking

Ingredients:

600ml White Grapefruit Juice
600ml Chilled Tonic Water
250ml Chilled Elderflower Pressé
Cape Gooseberries to garnish

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Mix all the ingredients in a jug just before serving (that way you preserve the fizz) and then pour into flutes as needed. In between, keep it in the fridge as this drink needs to be icy cold.

This apple brandy punch is a delicious alternative to the ubiquitous mulled wine. If you don’t have the mulling spices to hand, Angostura Bitters (which are made from a mixture of spices and peels) make a great shortcut.

Ingredients:

175ml Calvados
175ml Kings Ginger Liqueur
700ml Cloudy Apple Juice
70ml Lemon Juice
350ml Hot Water
10 Dashes Angostura Bitters / Mulling Spices (Cloves, Cinnamon Stick, Allspice)
Apple Slices, Orange and Lemon Wheels

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Combine all ingredients in a saucepan and heat gently. Serve in a tumbler or big wine glass garnished with fruit slices.